Summer Vegetable Casserole

Ingredients

• 1/4 cup firmly packed brown sugar
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup uncooked regular rice
• 1 small eggplant, peeled and sliced
• 1 large onion, sliced
• 3 medium-size yellow squash, sliced
• 3 medium zucchini, sliced
• 1 large green pepper, seeded and sliced
• 2 large tomatoes, peeled and sliced
• 2 tablespoons butter or margarine

Preparation

1. Combine brown sugar, salt, and pepper. Set aside.
2. Place rice in bottom of a lightly greased 13- x 9- x 2-inch baking dish. Layer eggplant, onion, squash, zucchini, green pepper, and tomato in baking dish; sprinkle brown sugar mixture over each layer. Dot with butter. Cover tightly, and bake at 350° for 1 1/2 hours or until rice and vegetables are tender.